Chocolate Helipops

Used Cacao Barry products
Sweet Snack on the Go

Chocolate Helipops

Created by
  • Roger Fok
    Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong
Level
level 3
Used Cacao Barry products
Recipe components

Tonka Bean Chocolate Ice Cream

IngredientsPreparation
  • 600g
    milk
  • 40g
    Tonka beans
  • 150g
    cream
  • 60g
    invert sugar
  • 37g
    neutral ice cream base
  • 27g
    skimmed milk powder
  • 37g
    atomised glucose

Heat together cream, milk and invert sugar. 
Pour over chocolate and emulsify.
Mix in milk powder, glucose powder and neutral ice cream base.
Pour into Pacojet container and store in freezer for 4 hours.

Soft Peru Ganache

IngredientsPreparation

Heat together cream and glucose.
Pour over chocolate and emulsify.
Mix in soft butter and pipe into lollipop stick.

Chinese Crêpe

IngredientsPreparation
  • 45g
    butter
  • 63g
    sugar
  • 90g
    whole egg(s)
  • 1bean(s)
    vanilla bean
  • 2g
    salt
  • 33g
    all-purpose flour

Cream together butter and all dry ingredients.
Add eggs and mix into batter.
Leave to rest for one hour. Pan-fry at 170°C and roll out.

Oatmeal Streusel

IngredientsPreparation
  • 25g
    oatmeal
  • 15g
    brown sugar
  • 25g
    butter
  • 0.5g
    salt
  • 25g
    all-purpose flour

Cream together butter and sugar.
Add salt, flour and oatmeal, and mix into paste.
Bake at 170°C for 12 minutes.

Vanilla Tuile

IngredientsPreparation
  • 25g
    butter
  • 25g
    icing sugar
  • 19g
    egg white
  • 1g
    vanilla bean pulp
  • 23g
    all-purpose flour

Cream together butter and all dry ingredients.
Add egg whites and mix into batter.
Leave to rest for one hour and bake at 170°C for 8 minutes. 

Salted Caramel Butter

IngredientsPreparation
  • 50g
    cream
  • 45g
    glucose
  • 45g
    sugar
  • 1g
    salt
  • 37g
    butter
  • 45g
    milk

Make a caramel with cream, sugar, glucose, salt and butter.
Add milk to cool down and pour into piping bag.